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Camaron Al Ajo
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    Camaron Al Ajo

  • 2 lbs large shrimp (prawns) - not the giant ones that have no flavor.
  • 2 HEADS (not cloves) garlic
  • 10 chile ancho pods
  • some olive oil - enough to sauté the above bit by bit.
  • Salt & pepper to taste
  • Run water over the dried chile ancho while pulling the stem and ripping it open to remove the seeds. Put in blender. Add water. Blend into paste.

    In a deep bowl put a few spoonfuls of olive oil and add two full heads of garlic which has been finely chopped. Let them get golden and then add the shrimp and stir until the shrimp is nice and pink. Add the chile ancho paste until you have a sauce that pretty much covers most of the shrimp. Continue stirring with a low heat until you are satisfied the flavors from all ingredients have blended as best they can. Taste from time to time. Once the overwhelming garlic flavor has disappeared, and you can hardly tell there is any garlic in the concoction, it's OK to serve.

    Serve with rice and beans or anything else you have in mind.

    Your guests should take a shrimp, such the sauce, nibble away the little legs, pry open the shell, discard the shell (after being sucked dry) then ingest the shrimp into mouth and masticate allowing some of the sauce to join in the party either by previous hording or adding with spoon or finger into mouth.

    Watch your guests and enjoy being a king!

    It's really that simple. And can be written up as one of the best dishes in the world.

    From: Wayne Lundberg, Waynelund@worldnet.att.net
    Posted By: Wayne Lundberg, Via: Chile Head Mailing List
    Post Date: Wednesday, April 18, 2001

    *BACK TO SEAFOOD*







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